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Doughnuts with Raspberry Filling and Lemon-Mascarpone Glaze (Sweet Blog) - photo 1
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Doughnuts with Raspberry Filling and Lemon-Mascarpone Glaze (Sweet Blog)

Desserts Cakes and Bakes Dishes for Special Occasions 150 min Medium 10 wyświetleń ~74.82 PLN - (0)
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Description

A modern variation on traditional doughnuts for Fat Thursday: fluffy, yeast-based balls with a delicate cardamom aroma, filled with homemade raspberry compote, and topped with a light lemon-mascarpone glaze. The recipe combines classic elements with a blogger's aesthetic — golden doughnuts with a soft interior and a fresh, slightly tangy finish. Perfect for family celebrations, as a dessert with coffee, or as a small gift, they visually attract with their glossy glaze and a dusting of powdered sugar. Textures: crispy crust, soft crumb, smooth cream, and fruity filling.

Składniki (15)

Servings:
12
  • Wheat flour 500 g
  • Fresh yeast 25 g
  • Milk 250 ml
  • Egg 3 szt.
  • Butter 70 g
  • White sugar 120 g
  • Rapeseed oil for frying 1500 g
  • Raspberries 300 g
  • Lemon juice 30 ml
  • Mascarpone 250 g
  • Powdered sugar 150 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Ground cardamom 2 g
  • ✨ Opcjonalne
  • Vanilla bean 1 szt.
  • Rum (optional) 6 łyżeczek
💰 Szacowany koszt dania: ~74.82 PLN (6.23 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cake

1

Heat the milk to a temperature of 35-37°C — it should be pleasantly warm, not hot. Pour 50 ml of milk into a small bowl, crumble the fresh yeast (25 g) and add 10 g of sugar from the total supply. Mix with a fork until the yeast dissolves. Leave for 8-10 minutes — a frothy 'cap' should appear on the surface, indicating the yeast is active.

Ingredients: Milk, Fresh yeast, White sugar
Use a small bowl or glass and a kitchen thermometer if you have one. If there is no foam after 10 minutes, the yeast is inactive — start over. Milk above 45°C kills the yeast.
2

In a large bowl (at least 3 l), sift 500 g of wheat flour. Add 100 g of sugar, 5 g of salt, and 2 teaspoons (2 g/teaspoon) of ground cardamom. Mix the ingredients with a dry spoon to evenly distribute the spices and salt in the flour.

Ingredients: Wheat flour, White sugar, Salt, Ground cardamom
For this step, a large metal or glass bowl is best. Sifting will aerate the flour and help achieve a lighter dough.
3

In a separate bowl, lightly beat 180 g of eggs (3 pieces). In a saucepan, melt 70 g of butter and set aside to cool — it should be warm, not hot. Make a well in the flour, pour in the beaten eggs, the cooled butter, and the active yeast with milk. Start mixing with a spoon, and when the ingredients combine, transfer to a lightly floured work surface and knead by hand for 8-10 minutes (or 5-7 minutes with a mixer and dough hook). The dough is ready when it is smooth, elastic, and stops sticking to your hands — when pressed with a finger, the resilient surface slowly returns to its original shape.

Ingredients: Egg, Butter, Wheat flour, Milk, Fresh yeast
Use a wooden spoon or a stand mixer with a hook. If kneading by hand, use an oiled hand to prevent the dough from sticking. Do not add too much flour — the dough should be slightly soft.
4

Transfer the kneaded dough to a lightly oiled bowl, cover with a cloth or plastic wrap, and set aside in a warm place (about 24-26°C) to rise for 60-90 minutes — it should double in volume. At the end of the rising time, gently punch down the dough and shape it into a rectangle about 2 cm thick on the work surface.

Ingredients: Wheat flour, Egg, Butter, Milk, Fresh yeast
It's best to use a bowl with a diameter of at least 20 cm. A common mistake: too cold a place prolongs rising; too hot (e.g., near the oven) can ruin the dough structure.

Filling - raspberry compote

5

In a small pot, place 300 g of raspberries, 30 ml of lemon juice, and 40 g of sugar (from the total amount). If you are using optional vanilla, split the pod lengthwise and scrape out the seeds, adding them to the pot now. Bring to a boil over medium heat, then reduce the temperature and cook for 8-10 minutes, stirring frequently, until the mixture thickens. Then set aside to cool. Optionally, add 30 ml of rum after removing from heat.

Ingredients: Raspberries, Lemon juice, White sugar, Vanilla bean, Rum (optional)
Use a wide pot to evaporate the water faster and quickly thicken the compote. If you have a thermometer, the mixture should be gently bubbling but not burning. Check the density with a spoon — when it flows slowly leaving a trace, it is ready.

Shaping and frying

6

After rising and shaping into a rectangle, divide the dough into 12 equal parts — use a kitchen scale, each should weigh about 90-100 g. Form a tight ball from each piece: stretch the edges underneath and pinch, rotating the ball on the countertop to achieve a smooth surface. Place the balls on a floured tray, cover with a linen cloth, and set aside for 20 minutes for the second rise — they should puff up slightly.

Ingredients: Wheat flour, Egg
Use a kitchen scale to ensure the portions are equal. Shaping from the bottom prevents the skin from cracking while frying. Don't squeeze too hard — leave some air in the balls.
7

In a wide pot or deep skillet, heat the oil to a temperature of 170-175°C. If you don't have a thermometer, drop a small piece of dough in — it should float and brown in about 30-45 seconds. Place the doughnuts in batches (3-4 pieces), without crowding them. Fry for 2.5-3 minutes on one side, gently flip with a slotted spoon, and fry for another 2-3 minutes until they reach a deep golden color. After frying, place them on a paper towel to drain excess fat.

Ingredients: Rapeseed oil for frying, Wheat flour
The best is a pan with a diameter of 26-28 cm or a low saucepan. Do not overheat the oil — too high a temperature will burn the outer layer, while the inside will remain raw. Use a frying thermometer if possible.

Filling and finishing

8

Prepare the mascarpone mixture for the glaze: in a bowl, whip 150 g of mascarpone with 100 g of powdered sugar and 1 teaspoon (5 ml) of lemon juice — if you used vanilla, add the seeds beforehand. If the mixture is too thick, thin it out with 10-20 ml of milk using a tablespoon. Transfer to a piping bag with a narrow tip for filling.

Ingredients: Mascarpone, Powdered sugar, Lemon juice, Vanilla bean
Use a hand mixer or whisk. The mixture should be smooth and creamy, but not runny — it should easily pass through the filling nozzle.
9

Filling: fill a piping bag with mascarpone and use a second bag (or a bottle with a narrow spout) with cooled raspberry compote. Puncture the doughnut with a skewer or the long tip of the piping bag from the side (at half height), gently introduce about 20-25 g of compote, then about 10-15 g of mascarpone — this way the inside has a layer of fruit and cream. Repeat for all doughnuts.

Ingredients: Raspberries, Mascarpone, Powdered sugar, Rum (optional)
Insert the tip 2-3 cm under the skin of the doughnut. If the doughnut loses its shape — do not overfill with filling. Additionally, you can add a few drops of rum to the compote for flavor.

Glaze and serving

10

You can drizzle the tops of the doughnuts with a thin layer of the prepared mascarpone mixture or dust them with powdered sugar (from the remaining 50 g). To achieve an aesthetically pleasing blog look, dip only the top part of the doughnut in the glaze and place it on a plate. Serve slightly warm or at room temperature.

Ingredients: Mascarpone, Powdered sugar
Use a flat plate for glazing and a fork to lift the donuts. If the glaze is too runny, place it in a cooler spot for 10 minutes to thicken slightly.

Fun Fact

💡

Traditional donuts in Poland appeared as early as the 18th-19th century, but the addition of spicy seasonings and creamy glazes is a more modern, blogger-driven evolution — combining classics with contrasting flavors (like cardamom and lemon) highlights the contemporary character of the dessert.

Best for

Tłusty Czwartek Świętowanie rodzinne Popołudniowa kawa z przyjaciółmi

Tips

🍽️ Serving

Serve the doughnuts slightly warm (up to 30 minutes after filling). For serving, add a cup of strong coffee or tea with lemon. For a 'Sweet Blog' effect, arrange the doughnuts on a light plate, sprinkle with powdered sugar, and add fresh raspberries as decoration.

🥡 Storage

Store the donuts in an airtight container at room temperature for up to 24 hours. Cream-filled donuts are best consumed within 12 hours. Refrigeration is not recommended (the fridge will dry out the crust) — if you need to store them longer, freeze individually in foil and reheat at 160°C for 6-8 minutes.

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